Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Francis Kweku Amagloh"'
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100570- (2024)
Response Surface Methodology (RSM) was used to optimize the substitution of water with soymilk in the modification of bread recipes in Ghana. The moisture, fat, and protein contents and the sensory and color characteristics of the refined bread recip
Externí odkaz:
https://doaj.org/article/5718f5ec9f124f038ddf32926972a9e4
Autor:
Richard Atinpoore Atuna, Mary-Ann Sarpong Mensah, Gifty Koomson, Fortune Akabanda, Selorm Yaotse Dorvlo, Francis Kweku Amagloh
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-10 (2023)
Abstract The study investigated the effect of germination on pigeon pea flour’s physico-functional (pH, color, water and oil absorption capacities, swelling and foaming capacities and bulk densities) and proximate, total polyphenols and antioxidant
Externí odkaz:
https://doaj.org/article/1b912b8c426741c9b0eb0c18f66a1169
Autor:
Emmanuel Duah Osei, Abigail Ataa Pokuah, Richard Atuna Atinpoore, Eudes Sam Faisal, Anthony Amotoe-Bondzie, Abdul-Mateni Yussif, Fortune Akabanda, Francis Kweku Amagloh
Publikováno v:
Potravinarstvo, Vol 18 (2024)
The study investigated the soy curd residue and full-fat soy flour as potential protein-based food ingredients. Standard protocols were used to determine proximate parameters, functional properties, markers of oxidative stability under shelf storage,
Externí odkaz:
https://doaj.org/article/97a91d6dbb0c4212acbb1868e0cb99fa
Autor:
Patrick Owusu-Ansah, Abdul Razak Alhassan, Augustina Adongo Ayamgama, Emmanuel Gameli Adzaworlu, Newlove Akowuah Afoakwah, Gustav Komla Mahunu, Francis Kweku Amagloh
Publikováno v:
Journal of Agriculture and Food Research, Vol 12, Iss , Pp 100579- (2023)
The study aimed at enumerating and isolating Lactobacillus from sorghum beer (Pito) which is one of the food spoilage bacteria in pito, evaluating the antibacterial potency of lemongrass (Cymbopogon citratus) and Moringa leave methanolic extract (Mor
Externí odkaz:
https://doaj.org/article/1ce85e8d969b433ab38e735e7fabf809
Autor:
Flora Christine Amagloh, Gaston Ampe Tumuhimbise, Benard Yada, Arnold Katungisa, Francis Kweku Amagloh, Archileo Natigo Kaaya
Publikováno v:
Journal of Functional Foods, Vol 102, Iss , Pp 105453- (2023)
The percent bioaccessibility of phytochemicals and antioxidant activities (ABTS and FRAP) of cooked sweetpotato storage roots (peeled and unpeeled) of varying flesh colours was assessed in vitro. Generally, the phytochemicals’ bioaccessibility incr
Externí odkaz:
https://doaj.org/article/2bd58202b22c47a189e3612a99004d9d
Autor:
Flora Christine Amagloh, Archileo N. Kaaya, Benard Yada, Doreen Murenju Chelangat, Arnold Katungisa, Francis Kweku Amagloh, Gaston Ampe Tumuhimbise
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100183- (2022)
Rising incidences of non-communicable diseases (NCDs) in Sub-Saharan Africa (SSA) necessitates research into local functional foods, crucial in managing these conditions. This study aimed to investigate compositional changes in the bioactive compound
Externí odkaz:
https://doaj.org/article/c2cf0656380f412389ba6b03108b0779
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100044- (2022)
Meat has long been known for its nutritional composition in terms of proteins. Proteins have been known to play important role in the body regarding growth, improving immune functions, making essential hormones and enzymes as well as tissue repair. T
Externí odkaz:
https://doaj.org/article/aa8e5305769f405cbd15a6b004ac0209
Autor:
James Owusu-Kwarteng, Dominic Agyei, Fortune Akabanda, Richard Atinpoore Atuna, Francis Kweku Amagloh
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Traditional food fermentation is a practice that precedes human history. Acidic products such as yogurts and sourdoughs or alcoholic beverages produced through lactic acid or yeast fermentations, respectively, are widely described and documented. How
Externí odkaz:
https://doaj.org/article/fd52af2a6cbb4125aea9a8f5047abc72
Publikováno v:
Scientific African, Vol 15, Iss , Pp e01063- (2022)
The impact of traditional processing methods on the phytate, nutritional, functional and rheological quality of flours from sorghum, maize and millet were investigated. The grains were either spontaneously fermented, malted, roasted or unprocessed be
Externí odkaz:
https://doaj.org/article/03bb728764354c7dbbe53684c699da2a
Autor:
Richard Atinpoore Atuna, Flora Christine Amagloh, Nicholas Ninju Denwar, Vincent Richard Asase, Salifu Faisal, Emmanuel Baako, Gifty Koomson, Ece Gulkirpik, Marco Toc, Annette Donnelly, Francis Kweku Amagloh, Juan E. Andrade Laborde
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 5 (2022)
The study assessed the nutrient value and desirability of eight improved soybean varieties, for use in soymilk, tofu and as an ingredient to enhance staple foods. The soymilk, tofu, and soybean residue (okara) yields were determined across all variet
Externí odkaz:
https://doaj.org/article/01a308f7df67409fa7493d90e048bf7e